The process. This is an estate-grown coffee from Aceh Province, Sumatra’s most famous coffee growing region. Most of their estate coffee is wet-hulled in the traditional fashion unique to Indonesia, but this microlot was treated a little differently. After picking, the cherry was held in nylon bags for 16 hours, allowing the fruit to soften and internal sugar content to peak. After this brief cherry “maceration,” the coffee was then depulped and moved to fermentation tanks where yeast was added as an inoculating agent, along with powdered dried jasmine flower, in what is called a co-ferment process. Once the fermentation cycle was complete, the coffee was patio-dried until the internal moisture reached 35%, after which the coffee was wet-hulled. The raw beans were further dried until reaching a final 11-12% moisture content. After this the coffee was mechanically milled, hand sorted, and bagged for export.
About Bener Meriah. This coffee hails from the Bener Meriah estate in the Aceh province of Sumatra which is owned and operated by Central Sumatera Coffee. Founded in 2015 by university student Enzo Sauqi Hutabarat, Central Sumatera Coffee is led by a young group of coffee professionals determined to bring about a higher level of quality in the coffees coming out of Sumatra. At Bener Meriah, they have implemented a number of extra quality standards and additionally have isolated out coffee varieties on the estate, creating a unique flavor profile for the region renowned for coffee growing. While most coffee coming out of Aceh are heirloom varieties, primarily Catimor hybrids, grown by smallholder farmers, the coffees coming out of Bener Meriah are single lot varieties. This particular Typica lot, coupled with the unique co-ferment process, creates a unique cup indeed.
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